Pot roast done on stove top with carrots onions and butternut squash

• Servings: 6
• Difficulty: medium
• Time: 2 hours 30 minutes
• Tools: Dutch oven, Cutting board, Knife, Tongs, Measuring cups, Measuring spoons

Ingredients

• 1.8 kg beef chuck roast
• 30 grams all-purpose flour
• Salt and pepper to taste
• 30 ml olive oil
• 3 cloves garlic, minced
• 2 onions, chopped
• 4 carrots, peeled and chopped
• 1 small butternut squash, peeled, seeded, and chopped
• 500 ml beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4 sprigs fresh parsley

Instructions

1. Preheat the oven to 160°C (325°F).
2. Season the beef chuck roast with salt and pepper, then coat it evenly with all-purpose flour.
3. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef roast and sear it on all sides until browned. Remove the beef from the Dutch oven and set it aside.
4. In the same Dutch oven, add the minced garlic, chopped onions, carrots, and butternut squash. Cook until the vegetables are slightly softened.
5. Pour in the beef broth and add the fresh thyme, rosemary, and parsley. Stir well.
6. Return the beef roast to the Dutch oven and cover it with the lid.
7. Transfer the Dutch oven to the preheated oven and cook for about 2 hours, or until the beef is tender.
8. Once cooked, remove the beef roast from the Dutch oven and let it rest for a few minutes. Slice the beef into thin pieces.
9. Serve the sliced beef with the cooked vegetables and the broth from the Dutch oven.